Tahini is not only delicious in savoury sauces and dips but is also absolutely divine with chocolate. There is something terribly tempting about these Salted Tahini Dark Chocolate Cookies. Crispy edges, chewy centres and bitter hints of sesame and dark chocolate; they’re like elegant, grown-up versions of classic chocolate chip cookies.
*makes 10 cookies
- 75 g unsalted butter, at room temperature
- 80 g light brown sugar
- 40 g caster sugar
- 1 egg
- 1 teaspoon vanilla extract
- 75 g tahini
- 90 g flour
- 1/2 teaspoon baking powder
- 1/4teaspoon baking soda
- 1/4 teaspoon salt
- 100 g dark chocolate, chopped (70% cocoa is ideal)
- Start by browning the butter. Add unsalted butter to a small pan over low heat. Cook until butter has browned and smells toasty. Transfer to a large mixing bowl and add in both the sugars.
- Whisk together for 3-4 minutes, until fully combined. Add in the egg and whisk for 5-7 minutes. Then add in the vanilla and tahini and mix until combined.
- Add in the flour, baking soda, baking powder and salt. Fold until just combined and some traces of flour remain.
- Add in the chopped dark chocolate and fold to combine.
- Cover bowl with plastic wrap and chill in the fridge for at least 1 hour (or up to 3 days).
- Pre-heat the oven to 180°C. Line a baking sheet with parchment paper. Once rested, scoop out the dough using a small ice-cream scoop and place on the tray, leaving enough room between each. Sprinkle with flaky sea salt and bake for 10-11 minutes.
- At the 6 minute mark, take the tray out and bang on the kitchen counter a couple of times before returning to the oven. Do this again at the 8 minute mark.
- Let cookies cool completely on the tray before serving.